The July Daring Baker's Challenge was hosted by Nicole at SweetTooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
I tried to do both and while the Milan cookies turned out quite easy the Mallows were a whole other ball game.
Prep time: 20 Mins
Prep time: 20 Mins
Inactive Prep Time: 0 mins
Cook Time: 1 hour
Serves about 3 dz.
- 12 tablespoons unsalted butter
- 2 1/2 cups powdered sugar
- 7/8 cup egg whites (from about 6 eggs)
- 2 tablespoons vanilla extract
- 2 tablespoons lemon extract
- 1 1/2 cup all purpose flour
- Cooking filling, recipe below
- 1/2 cup heavy cream
- 8ounces semisweet chocolate, chopped
- 1 orange, zested
In a mixer with paddle attachment cream the butter and sugar.\
- Add the egg whites gradually and then mix in the vanilla and lemon extracts.
- Add the flour and mix until just well mixed.
- With a small (1/4 inch) plain piping tip, pipe 1-inch sections of batter onto a parchment or silicon lined baking tray, spacing them 2 inches apart as they will spread.
- Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges, Let cool on the pan.
- While waiting for the cookies to cool, in a small saucepan over medium heat scald cream,
- Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
- Set aside to cool (mixture will thicken as it cools).
- Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
- Repeat with the remainder of the cookies.
These there was very little issues with but the cookie part never got as crispy as I would have liked, but the taste more than made up for that.
Clearly the boys enjoyed the chocolate part the most.
Mallows (Chocolate Cover Marshmallow Cookies)
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 mins
Serves about 2 dozen
- 3 cups all purpose flour
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 3/8 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 12 tablespoons unsalted butter
- 3 eggs, whisked together
- Homemade Marshmallows, recipe follows
- Chocolate glaze, recipe follows
- In a mixer with the paddle attachment, blend the dry ingredients
- On low speed, add the butter and mix until sandy
- Add the eggs and mix until combine
- Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
- When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
- Preheat the oven to 375 degrees F
- Roll out the dough to 1/8- inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inch cookie cutter to cut out small rounds of dough.
- Transfer to the prepared pan and bake for 10 minutes or until lightly golden brown. Let cook to room temperature.
- Pipe a "kiss"of marshmallow onto each cookie. Let set at room temperature for 2 hours.
- Line a cookie sheet with parchment or silicon mat.
- One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
- Lift out with a fork and let excess drip back into the bowl.
- Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Note: if you don't want to make your own marshmallows you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350 degree oven to slump the marshmallow slightly. It will brown a little and expand. Let cool and the proceed with the chocolate dipping.
- 1/4 cup water
- 1/4 cup light corn syrup
- 3/4 cup sugar
- 1 tablespoon powdered gelatin
- 2 tablespoons cold water
- 2 egg whites, room temperature
- 1/4 teaspoon pure vanilla extract
- In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until "softball" stage or 235 degrees on a candy thermometer.
- Sprinkle the gelatin over the cold water and let dissolve.
- Remove the syrup from the heat, add the gelatin and mix.
- Whip the whites until soft peaks form and pour the syrup into the whites.
- Add the vanilla and continue to whip until stiff.
- Transfer to a pastry bag.
- 12 ounces semisweet chocolate
- 2 ounces cocoa butter or vegetable oil
- Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
I had quite the issue with this one. The cookie bases were great and easy. Thought it needs to be noted that the amounts the various parts make are off. I got easily 50-60 cookies from the recipe and the marshmallows I got about 40 from and the chocolate barely did 24. My main issue was the marshmallows. I had a hard time getting mine stiff so I ended up just putting them into a cornstarch and saran wrapped dish and let it set that way. I then just used the same cookie cutter from the cookies to cut out the marshmallows. My other issue was that I wasn't being careful and watching my chocolate close enough and therefore it got to hot and started melting my marshmallows. Once I started paying proper attention they came out fine.
The completed Mallow